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Simple Shrimp and Veggie Green Curry - Olivia Adriance
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SIMPLE THAI GREEN CURRY WITH SHRIMP AND VEGGIES

A better-than-takeout Thai green shrimp curry made with coconut milk, green curry paste, juicy shrimp, and vibrant veggies, all made in one pan and ready in under 30 minutes.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner, Main Course
Keyword: Curry, Curry and veggies, Green curry, Shrimp recipes, Thai curry
Servings: 4
Author: Olivia Adriance

Ingredients

  • (2) 13.5 ounce cans full-fat coconut milk
  • 2 teaspoons arrowroot powder or corn starch
  • 1 tablespoon coconut sugar
  • 2 tablespoons coconut oil, divided
  • 1 pound shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • 2 tablespoons green curry paste
  • 1 teaspoon salt
  • 1 small haed broccoli
  • 2 carrots, cut into ½-inch rounds
  • 2 tablespoons fresh lime juice
  • ½ cup cilantro, chopped

Serving Suggestions:

  • Cooked jasmine rice
  • Green onions, for garnish
  • Lime wedges, for garnish

Instructions

  • Add 1 can of coconut milk to a bowl along with the arrowroot starch and coconut sugar. Whisk until there are no lumps. It’s okay if the coconut cream isn’t fully incorporated; you’re just looking for no lumps of starch. Set aside.
  • Next, heat 1 tablespoon of coconut oil in a large pan or Dutch oven over medium-low heat.
  • Add the peeled shrimp in a single layer and cook on one side for 2 minutes.
  • Flip and cook the shrimp for another 2 minutes, then remove from the pan.
  • Discard any accumulated juices from the pan.
  • Then, in the same pan, add 1 tablespoon of coconut oil and the minced garlic and cook for 2 minutes.
  • Add the curry paste and cook for 30 seconds. Season with salt.
  • Add the broccoli florets, carrots, and the coconut-starch mixture. Add the second can of coconut milk and stir to incorporate.
  • Bring to a boil, then reduce to a simmer and simmer for 5 to 7 minutes or until veggies are still vibrant in color and crisp-tender.
  • Add the shrimp back in and cook for 1 to 2 minutes to heat through.
  • Turn off the heat and stir in the lime juice and chopped cilantro.
  • Serve with jasmine rice and garnish with more cilantro, green onion, and a lime wedge. Enjoy!

Nutrition

Calories: 200kcal | Carbohydrates: 10g | Protein: 23g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 745mg | Potassium: 427mg | Fiber: 1g | Sugar: 4g | Vitamin A: 6417IU | Vitamin C: 6mg | Calcium: 101mg | Iron: 1mg